Thesis

The Effect of Soy Protein Isolate and Konjac Glucomannan Hydrolysate Towards the Physicochemical and Sensorial Properties of Plant-based Fishball

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This study took plant-based fishball (PFB) as a seafood analog to apply the glycated solution
of soy protein isolate (SPI) and konjac glucomannan hydrolysate (KGMH). The glycated
solution was prepared through the wet-heating Maillard reaction, followed by assessing the
stability index of the solution and the incorporation of the glycated solution to the
plant-based fishball. The PFB were categorized into 3 groups based on the SPI-KGMH
content: control (C0), PFB3, and PFB4. Cooking yield, expressible moisture, water activity,
texture profile analysis, proximate analysis, color analysis, and sensory evaluation were
evaluated in this study. The results showed a significantly different (p

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Availability

Detail Information

Series Title

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Call Number

FS 23-004

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Sensory evaluation
physicochemical properties
soy protein isolate
Konjac glucomannan hydrolysate
plant-based fishball

Specific Detail Info

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Statement of Responsibility

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